Beef And Potatoes With Leftover Gravy Recipes

LEFTOVER ROAST BEEF HASH

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

BEEF AND POTATOES WITH LEFTOVER GRAVY

Steps:

• Remove any vegetables from the gravy and reserve.
• In a large skillet, combine potatoes and gravy/broth.
• Bring to boil.
• Reduce heat to medium.
• Cover the pan tightly; keep it covered between steps to preserve the moisture.
• Simmer for 15-20 minutes, until potatoes are almost ready.
• Use this time to prepare your beef - chop (if using steak/roast) and clean off as much fat as possible.
• Remove potatoes to a bowl, taking care to leave the leftover liquid in the pan.
• Add wine and deglaze.
• Add beef, stirring to coat with the sauce.
• Reduce heat to medium-low, and simmer for 30 minutes
• Add potatoes back to the pan, stir.
• Simmer for another 10-15 minutes.
• (Add vegetables from the gravy - I had mushrooms in mine).
• Reduce heat to low, and simmer until ready to serve; add more broth/wine if the pan is too dry.
• Slice english cucumbers into 3-4" "sticks", and serve on the side. For a bit more bite, use pickles instead.

LEFTOVER ROAST BEEF AND SCALLOPED POTATO BAKE

Steps:

• Preheat oven to 400 F.
• In large pot, on stove, heat vegetable oil to medium-low and cook onion until softened.
• Add cold gravy. Stir to liquefy and bring to simmer.
• Add roast beef and frozen vegetables. Bring to simmer.
• Pour into 2-quart casserole dish (deeper dish is preferred).
• Spread leftover scalloped potatoes in even layer on top.
• Sprinkle with grated cheese.
• Bake on middle rack of oven 25 minutes, until bubbly at edges.

CHEESY GROUND BEEF AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

BEEF 'N' GRAVY ON POTATOES

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder., Prepare gravy according to package directions. Place the potatoes in a large bowl; add the milk, butter, salt and pepper. Beat on medium speed until smooth. Serve beef and gravy over mashed potatoes.

BEEF 'N' GRAVY ON POTATOES

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder.
• Prepare gravy according to package directions. Place the potatoes in a mixing bowl; add milk, butter, salt and pepper. Beat on medium speed until smooth (or use a potato masher). Serve beef and gravy over mashed potatoes.